Prepare this cheesy, creamy Mashed Potato Squash recipe for a lightened-up alternative to traditional mashed potatoes. This potato-like winter squash is roasted until tender, combined with cream cheese and butter, then mashed until silky smooth.
Mashed potato squash is a lesser-known winter squash from the acorn squash family, also known as white acorn squash. It's the same shape and size as acorn squash, but when cooked, it tastes and looks like mashed potatoes!
While it doesn't taste EXACTLY like red skin mashed potatoes, after adding cream cheese and butter, it becomes very similar to a classic mashed potato recipe.
Impress your guests at Thanksgiving dinner with this easy and creative side dish! It will fit in right next to the Brioche Stuffing, Green Bean Casserole, Mashed Potatoes with Cottage Cheese, and Sweet Potato Casserole.
Jump to:
- Why You'll Love This Recipe
- Does mashed potato squash taste like mashed potatoes?
- Ingredient Notes
- How to Cut
- How to Make Creamy Mashed Potato Squash
- Expert Tips
- Recipe Variations
- How to Store, Freeze, and Reheat
- Frequently asked questions
- More Side Dish Recipes
- Creamy Mashed Potato Squash Recipe
- Hungry for more?
- 💬 Comments
Why You'll Love This Recipe
- Flavor - Mashed potato squash is mild-tasting compared to butternut or regular acorn squash. Roasting brings out the savory, rich, earthy flavors!
- Texture - After the squash is cooked, it becomes creamy, fluffy, and tender.
- Healthy - Mashed potato squash has significantly fewer calories and carbs than white russet potatoes.
- Versatile - Jazz up this cooked squash however you please! Try adding different types of cheese, fresh herbs, sour cream, or heavy cream.
Does mashed potato squash taste like mashed potatoes?
Mashed potato squash tastes like a cross between mashed potatoes, winter squash, and cauliflower. It's not as starchy as Russets or Yukon Golds but has a very similar look and texture. It's delicious on its own or mixed with regular potatoes.
Ingredient Notes
- Mashed potato squash - Look for firm, bright white, medium-sized squash without soft or brown spots. This recipe calls for one squash, which will serve four people. Make sure you double or triple the amount of squash if you're feeding a crowd!
- Whole milk makes the squash smooth and creamy. Substitute with heavy cream or half and half.
- Cream cheese - Bring the cream cheese to room temperature to allow it to soften. This will make it easier to incorporate into the mashed squash. Use cream cheese from a brick, not anything processed from a container.
- Salted butter - Allow the butter to come to room temperature before adding it to the mashed squash mixture. Unsalted butter is also acceptable; just adjust the added salt to taste.
- Garlic powder - Adds savory, earthy flavors.
- Kosher salt enhances the overall flavor of the dish. Use more or less to taste.
- Black pepper - Just a pinch of black pepper is all you need!
How to Cut
- Place the squash on a large cutting board, then slice off the top end with the stem.
- Turn the squash over so it easily balances on the flat, stable, cut end.
- Use a large chopping knife to cut through the squash lengthwise, from top to bottom.
- Open up the squash and scoop out any seeds and fibrous strands.
How to Make Creamy Mashed Potato Squash
Recipe Rundown
- Roast the squash until tender.
- Scoop into a bowl.
- Combine the cooked squash with the remaining ingredients.
- Stir until smooth, serve immediately, and enjoy!
Step-by-Step Instructions
Step 1: Preheat your oven to 350°F. Cut the stem off the squash, then cut the squash in half lengthwise. Scoop out any guts and seeds with a large spoon.
Step 2: Place the squash halves, cut side down, on a small baking sheet.
Step 3: Roast until soft and tender, about 40 minutes.
Step 4: Once cool enough to handle, use a metal spoon to remove the cooked squash from the rind. Transfer the cooked squash to a small mixing bowl and mash the squash until smooth.
Step 5: Add the cream cheese, milk, butter, garlic powder, salt, and pepper to the mashed squash.
Step 6: Mix until the ingredients are well incorporated, smooth, and creamy. Serve immediately and enjoy!
Expert Tips
- Place the squash cut side down for tender, soft, cooked squash without burnt edges. The squash will still develop a deep, caramelized flavor this way.
- Ensure your cold ingredients are at room temperature before adding them to the cooked squash. This will allow the ingredients to be incorporated more effortlessly.
- Microwave your whole squash for easier slicing. Microwave the squash for 2-3 minutes to soften. It should be much easier to cut open after that.
Recipe Variations
Add any of your favorite mashed potato additions to roasted mashed potato squash! Fresh herbs such as parsley, chives, and green onions add bright and bold flavors. Heavy cream and sour cream provide a rich and creamy texture. Whole roasted garlic cloves would be to die for!
How to Store, Freeze, and Reheat
- How to store: Store leftovers in a glass, airtight container in the refrigerator for up to 3 days.
- How to freeze: Allow the creamy squash to cool completely, then transfer it to a plastic freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator. Freezing may change the texture slightly.
- How to reheat: Reheat leftover squash in a saucepan over low heat. If needed, add a splash of milk to bring it back to the creamy, smooth texture.
Frequently asked questions
Yes, white acorn squash is also known as mashed potato squash.
Mashed potato squash has fewer carbs per serving than mashed russet potatoes. According to the USDA website, acorn squash has less than 9 carbs per 100-gram serving, while russet potatoes have about 18 grams of carbs per 100-gram serving.
Yes, the squash skin is edible, but that doesn't mean you should eat it. The outer rind can be tough, chewy, and stringy.
More Side Dish Recipes
If you tried this mashed potato squash recipe, or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Creamy Mashed Potato Squash Recipe
Ingredients
- 1 medium-sized mashed potato squash
- ¼ cup cream cheese room temperature
- 2 tablespoons whole milk room temperature
- 1 tablespoon salted butter room temperature
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat your oven to 350°F. Cut the stem off the squash, then cut the squash in half length-wise. Scoop out any guts and seeds out using a large spoon.
- Place the squash halves cut side down on a small baking sheet. Roast until tender, about 40 minutes.
- Once cool enough to handle, use a metal spoon to remove the cooked squash from the rind.
- Transfer the cooked squash to a small mixing bowl. Use a spoon to mash the squash until smooth and no chunks remain.
- Add the cream cheese, milk, butter, garlic powder, salt, and pepper to the squash and mix until the ingredients are well incorporated, smooth, and creamy.
- Serve while the creamy mashed potato squash is warm and fresh, and enjoy!
Nutrition
Notes
- To cut mashed potato squash, place the squash on a large cutting board, then slice off the top end with the stem. Turn the squash over so it easily balances on the flat, stable, cut end. Use a large chopping knife to cut through the squash length-wise, from top to bottom. Open up the squash and scoop out any seeds and fibrous strands.
- Ensure your cold ingredients are at room temperature before adding them to the cooked squash. This will allow the ingredients to be incorporated more effortlessly.
- The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Katie says